Pumpkin stew with spinach and crispy goat's cheese
Boil the potatoes and pumpkin in water with salt for about 20 minutes. Drain, drain well and crush with milk and mustard.
Meanwhile, pan the goat's cheese. First take the slices of cheese through the flour, then through the egg and then through the breadcrumbs. Repeat these steps with each slice.
Heat the oil and fry the breaded goat's cheese until golden brown.
Spoon the spinach through the pumpkin stew and serve with the crispy goat's cheese.
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